Mussels in chilli and avocado sauce Recipe
Ingredients
- 2 kilograms/4 pounds live mussels, scrubbed and beards removed
- 3 tablespoons olive oil
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 3 large shallots, peeled and thinly chopped
- 3 garlic cloves, peeled and crushed
- 1 fresh red chilli, finely chopped
- 2 carrots, finely chopped
- 1½ cups white wine
- Salt and pepper, to taste
- 3 tablespoons fresh coriander/cilantro, finely chopped
- 1 ripe avocado, peeled, deseeded, and chopped
- 50 grams/¼ cup crème fraiche /sour cream
- Juice of 1 lime
Directions
- Inspect the mussels and throw away those which are open and may be dead.
- Over medium heat, in a heavy pan with a lid, heat the 3 tablespoons olive oil and butter, and sauté the shallots until translucent.
- Add the garlic, chilli, and carrots, and cook for a further 5â6 minutes, until the carrots are soft.
- Add the white wine (use a very good wine that you love to drink), and bring to the boil.
- Add the mussels, cover the pan, and steam for 5 minutes.
- Check the mussels, and throw away those that did not open.
- Season the rest of the mussels well with salt and pepper.
- Turn off the heat, toss in the coriander/cilantro, and reserve hot.
- In a blender, place the 2 tablespoons extra virgin olive oil, avocado, crème fraiche/sour cream and lime juice, and blend to a smooth paste.
- Add the paste to the mussels and mix well.
- Spoon out the mussels and the broth onto 4 serving plates.
- Serve hot with fresh crusty bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 251 | 70% |
| Total Fat 28.38g | 35% |
| Saturated Fat 6.75g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 69mg | 3% |
| Potassium 437mg | 12% |
| Total Carbs 12.32g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 2.84g | 2% |
| Protein 1.85g | 3% |
